Aroma Characteristic of Chungkukjang with Astragalus membranaceus
![]() |
Yoon Hyang-Sik
(Chungcheongbuk-do Agricultural Research and Extension Services)
Choi Hye-Sun (Chungcheongbuk-do Agricultural Research and Extension Services) Joo Seon-Jong (Chungcheongbuk-do Agricultural Research and Extension Services) Kim Ki-Sik (Chungcheongbuk-do Agricultural Research and Extension Services) Kim Sook-Jeong (Chungcheongbuk-do Agricultural Research and Extension Services) |
1 | In, J.P. and Lee, S.K. (2004) Effect of Yucca (Yucca shidigera) extract on quality characteristics of Chungkookjang using Bacillus subtilis p01. J. Korean Soc. Appl. Biol. Chem., 47, 176-181 |
2 | Okamoto, A., Hanagata, H., Kawmura, Y. and Yanagida, F. (1995) Anti-hypertensive substances in fermented soybean natto. Plant Foods Hum Nutr., 47, 39-47 DOI |
3 | Prochaska, H.J. (1994) Screening strategies for the detection of anticarcinogenic enzyme inducers. J. Nutr. Biochem., 5, 360-368 DOI ScienceOn |
4 | Choi, S. Y. (2002) Benefit and industrialization of Chungkukjang. Presented at 5nd Symposium for soybean fermentation foods. Yeungnam Univ., Korea |
5 | Kim, D.H., Lim, D.W., Bai, S. and Chun, S.B. (1997) Fermentation characteristics of whole soybean meju model system inoculated four Bacillus strains. Korean J. Food Sci. Technol., 29, 1006-1015 과학기술학회마을 |
6 | 박종희, 이정규 (2000) 상용약용식물도감, 신일상사, p.484-486 |
7 | Sugawara, E., Ito, T., Odagiri, S., Kubota, K and Kobayashi, A. (1988) Changes in aroma components of green soybean with maturity. J. Agri. Chem. Soc. Japan, 62, 149-155 |
8 | Woo, K.S., Yu, S.M., Im, S.K., Chun, H.K., Kwon, O.C. and Lee, J. (2004) Changes in aroma compounds of several Byeolmijang during aging. J. Korean Soc. Food Sci. Nutr., 33, 1689-1697 과학기술학회마을 DOI |
9 | Kim, W.K., Choi, K.H., Kim, Y.T., Park, H.H., Choi, J.Y., Lee, Y.S., Oh, H.I., Kwon, I.B., Lee, S.Y. (1996) Purification and characterization of fibrinolytic enzyme produced from Bacillus sp. strains CK 11-4 screened from chungkookjang. Appl. Environ. Microbiol., 62, 2482-2488 |
10 | Lee, J.J., Cho, C.H., Kim, J.Y., Kee, D.S. and Kim, H.B. (2001) Antioxidant activity of substances extracted by alcohol from Chungkookjang powder. Kor. J. Microbiol., 37, 177-181 |
11 | Park, W.J., Park, H.Y., Yoo, J.H. and Rhee, M.S. (2001) Effect of Artmisia asiatica Nakai extract on the flavor of Chung-kuk-jang. Food Eng. Prog., 5(2), 115-124 |
12 | Choi, S.H. and Ji, Y.A. (1989) Changes in flavor of chungkookjang during fermentation. Korean J. Food Sci. Technol., 21, 229-234 과학기술학회마을 |
13 | Larroche, C., Besson, I. and Gros, J.B. (1999) High pyrazine production by Bacillus subtilis in solid substrate fermentation on ground soybeans. Process Biochem., 34, 667-674 DOI ScienceOn |
14 | Allagheny, N., Obanu, Z.A., Campbell-Platt, G. and Owens, J.D. (1996) Control of ammonia formation during Bacillus subtilis fermentation of legumes. Int. J. Food Microbiol., 29, 321-333 DOI ScienceOn |
15 | Mivagi, Y.S., Shinjo, R., Nishida, C., Miyagi, K., Takamatsu, T. and Yamamoto, S. (1997) Trypsin inhibitor activity in commercial soybean products in Japan. J. Nutr. Sci. Vitaminol., 43, 575-580 DOI ScienceOn |
16 | Lee, E.J. and Kim, J.K. (2004) Characteristic flavor compounds of traditional Chongkukjang. Food Sci. Biotechnol., 13, 566-571 |
17 | Chio, U.K., Ji, W.D. and Chung, Y.G. (1998) Characteristics of Chunggugjang produced by Bacillus subtilis DC-2. J. Korean Soc. Food Sci. Nutr., 27, 846-851 과학기술학회마을 |
18 | Lee, J.O., Ha, S.D., Kim, A.J., Yuh, J.S., Bang, I.S. and Park, S.H. (2005) Industrial application and physiological functions of Chongkukjang. Food Sci. Ind., 38, 69-78 |
19 | Schultz T.H., Flath R.A., Richard M.T., Eggling S.B., Teranishi, R. (1997) Isolation of volatile components from a model systern. J. Agric. Food Chem., 25: 440-446 DOI |
20 | Cheigh, H.S., Lee, J.S. and Lee, C.Y. (1993) Antioxidative characteristics of melanoidin related products fractionated from fermented soybean sauce. J. Korean Soc. Food Nutr., 22, 570-575 |
21 | Lee, B.K. (1999) Immunomodulation materials of fermented soybean products. Lecture 3 presented at 2nd Symposium for soybean fermentation foods. Yeungnam Univ., Korea |
22 | Youn, K.C., Kim, D.H., Kim, J.O., Park, B.J., Yook, H.S., Cho, J.M. and Byun, M.W. (2002) Quality characteristics of the Chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J. Korean Soc. Food Sci. Nutr., 31, 204-210 과학기술학회마을 DOI |
23 | Rhee, J.H., Park, K.H., Yoon, K.R., Yim, C.B. and Lee, I.H. (2004) Isolation of Bacillus subtilis producing the Cheongkukjang with reduced off-flavor by suppressing the growth of bacteria causing off-flavor. Food Sci. Biotechnol., 13(6), 801-805 |
24 | Shon, M.Y., Seo, K.I., Lee, S.W., Choi, S.H. and Sung, N.J. (2000) Biological activities of Chungkookjang prepared with black bean and changes in phytoestrogen content during fermentation. Korean J. Food Sci. Technol., 32, 936-941 과학기술학회마을 |
![]() |